I know there are cook books, and people "Cook the book," but I didn't think books were literally cooked

 Book


This bread is incredibly crispy and delicious. It's a great recipe for dinner parties and other gatherings.


- July: 8-minute break

- Prep time: 20 minutes

- Best for: Bake for 15-18 minutes.


Features:


- Stone.

- Eagle

- Easy for two or corn.

- 6-inch plate.

- Cat

- Something to do.

- Swap

- Math.

- Care

- Hat.

- Thickness


(Google Translate deleted an item)


Features:


- 2 cups flour.

- Two medium-sized rolls.

- Part 1.

- 1/2 cup sugar.

- Gradually add 1/2 cup cold water.

- 3/4 cup hot (or cold) water.

- 1 tsp (or 2 cloves) fresh herbs

- 1/4 tsp olive oil or cinnamon (optional)

- Level 1 (reference level)


Main ingredients


Preparation


1. Preheat oven to 215°C (425°F). Line a baking sheet with parchment paper.


Step 2. Mix flour, baking powder, sugar, and salt together in a large bowl. Add the herbs or cilantro.


Step 3. Add the wet ingredients. Cream together butter and sugar with one or two electric mixers until smooth.


4. Add the hazelnuts.


Step 5. Place the dough in a large bowl. Mix with a fork or rolling pin until smooth. Do not over-knead.


6. Roll out the dough on a floured surface to 1.2 cm thick. Pour over the sauce. Mix well, but not too thick. Pour off the remaining oil.


7. Click on the drop-down menu. (Optional): You can use an edible toothbrush.


Step:


8. Bake for 15-18 minutes, until the corn is nicely browned.


Step 9. Follow the instructions below.


Step:


- Corn: Set aside and eat immediately.

- Corn: Cook the corn.

- Avoid direct sunlight. The ingredients will separate and lose moisture during grinding or mashing. Mix well. 

- Serving: Serve with rice, potatoes or mashed potatoes.


(Original: Savory Carrot Biscuits)

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